I know there are a lot of backyard BBQ/Grillers out there that swear by “beer can” chicken. This is the technique that requires placing a can of some liquid up the chickens rear end. Although many claim this provides additional flavor and moisture when cooking I’m of the school of thought that this technique actually does absolutely nothing. No additional flavor, no additional moisture, just a cute way to cook your chicken. I believe the best way to cook your chicken is by spatchcock. (For a good definition and discussion of the word Spatchcock check out The Naked Whiz.
For some it may seem hard to spatchcock a chicken, but it’s really not all that hard. There are lots of videos and other pictures out there on the internet that tell you how. I figured I show how easy it is with a minimalistic view.
Don’t worry about making it perfect. This is backyard grilling, we aren’t talking Four Star restaurant. Just get it done and be happy with it.
Here comes the hardest part, and as you’ll see it’s not all that hard. Take your kitchen shears and cut down one side of the breast bone. Make sure you cut as close as you can to the center of the bird. Cut all the way through to the neck. When you’ve finished with one side, cut out the other side.
Once you’ve cut out both sides of the backbone the chicken will lay some what flat just like the picture on the right.
Now just season the chicken like you normally would, on both sides, and grill or smoke just like you normally do. One of the advantages to this method is, in my opinion, the chicken will cook evenly and you have a better chance of getting a perfectly cook (done) chicken.
Give it a try!